Tomato Watermelon Granita Recipe


Nutrition

Cal/Serving: 54
Daily Value: 3%
Servings: 12

Low-Fat
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs14g5%
Fiber1g2%
Sugars12g0%
Protein1g1%
Sodium198mg8%
Calcium15mg1%
Magnesium9mg2%
Potassium123mg4%
Iron0mg3%
Zinc0mg1%
Phosphorus12mg2%
Vitamin A334IU7%
Vitamin C8mg13%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg2%
Niacin (B3)0mg2%
Vitamin B60mg3%
Folic Acid (B9)5µg1%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Chef George Duran for Hunt’s


Tomato Watermelon Granita
Hunt's

Fresh, juicy watermelon and canned tomatoes make for a delicious and easy summer dessert by Chef George Duran for Hunt’s. Don’t forget to stir the granita mixture as it freezes to create the shaved ice effect.

Click Here to See More Granita Recipes

5
Ratings2

INGREDIENTS

  • 4 cups seedless watermelon chunks
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint leaves
  • teaspoon salt
  • 1 14.5-ounce can diced tomatoes, drained
  • Fresh mint leaves, optional

DIRECTIONS

Place the watermelon, sugar, lemon juice, chopped mint, salt and tomatoes in a blender. Blend on high speed until smooth, about 1 minute. Strain the mixture through a sieve over a large bowl, stirring to push the liquid through. Discard the pulp.

Pour the mixture into a 13-by-9-inch metal baking pan, and cover with plastic wrap. Freeze 4 to 6 hours, scraping the mixture with a spoon every hour to create ice flakes.

Serve cold in small dishes or glasses and garnish with mint leaves, if desired.

Recipe Details

Servings: 12
Cuisine: American
Special Designations: Dairy-free, Healthy

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1 Comments

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